Fennel and Spinach Soup with Roasted Pepper Yogurt recipes

Fennel and Spinach Soup with Roasted Pepper Yogurt recipes
16 Ingredients
  • 2 red bell peppers
  • 2 large fennel bulbs with stalks
  • 2 tablespoons extra-virgin olive oil
  • 2 cups chopped leek (about 2 medium)
  • 1 cup chopped shallots (about 2 large)
  • 1 tablespoon chopped fresh thyme
  • 3/8 teaspoon salt
  • 2 cups fat-free, lower-sodium chicken broth
  • 1 cup water
  • 1 bay leaf
  • 4 ounces fresh spinach
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup fat-free Greek yogurt
  • 1 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • Dash of ground red pepper
Nutrition
127
6% daily value
8 servings
                                       
                                            balanced, gluten-​free
     

Fat

7% 5

Saturated

4% 1

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

6% 17

Carbs (net)

- 13

Fiber

18% 4

Sugars

- 8

Sugars, added

- 0

Protein

12% 6

Cholesterol

1% 3

Sodium

11% 260

Calcium

10% 101

Magnesium

11% 44

Potassium

14% 649

Iron

12% 2

Zinc

6% 1

Phosphorus

16% 113

Vitamin A

19% 170

Vitamin C

64% 57

Thiamin (B1)

7% 0

Riboflavin (B2)

15% 0

Niacin (B3)

13% 2

Vitamin B6

25% 0

Folate equivalent (total)

22% 87

Folate (food)

- 87

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

- 0

Vitamin E

13% 2

Vitamin K

107% 129
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